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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon warm water About 8 pieces of fruit (e.g. | 2. pineapple chunks, strawberries) Sift the flour and the salt. Bring the water to the boil, together with the butter. | 3. (it really has to boil!). Add the flour and salt and mix. | 4. Remove from heat. Beat well with a wooden spoon until there are no lumps left. Now add one of the eggs, stir with a wooden spoon, then beat very thoroughly until it has been absorbed. | 5. Add the second egg, stir, beat again very thoroughly until it has been absorbed. | 6. Beat the remaining egg in a little bowl, and add this spoon by spoon until the pastry mixture has a velvety consistency that keeps its shape when pulled into points with the spoon. | 7. Then beat the pastry mixture till it is fluffy and shining. | 8. Make with 2 spoons dipped in water, about 8 ball shaped heaps on a well-greased baking tin. | 9. Bake in the middle of a preheated oven (200-225 degree.C) in 30-40 minutes golden and puffy. | 10. Do not open the oven door the first 20 minutes! Leave them for about 5 minutes in the oven with the door opened, and then remove the choux puffs from the tin. | 11. Put them on a wire rack to cool down. | 12. Make the icing just before filling the choux puffs. | 13. Make a cut in the puffs sides and pipe in the cream. | 14. Keep some of the cream to decorate the top. | 15. Mix the icing sugar and the cacao, and add drip by drip the water. | 16. Stir with a metal spoon, until thick and slightly fluid. | 17. Stir this till it shines and stick to the back of the spoon. | 18. Dip the tops of the filled choux puffs with a twisting move in the icing, so that the top is covered. | 19. Put the moorkoppen on a wire rack with a plate under it. Leave them for about. 30 minutes until the icing is hard. | 20. Pipe a puff of the remaining cream on it, and decorate this with a piece of fruit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	150			0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
butter	75			6412.5	294.6375	200.3625	540.0
flour	90			52045.2	11394.486	846.09	201.924
egg	3			214.5	1.08	18.84	14.265
heavy cream	500			204000.0	1644.0	1704.0	21648.0
sugar	60			48358.8	12095.76	0.0	0.0
vanilla sugar	15	g		79.05	10.5	0.585	3.855
icing sugar	100			-	-	-	-
cacao	10	g		54.6	6.117000000000001	0.488	3.128
water	1 1/2	1/2		0.0	0.0	0.0	0.0
fruit pineapple chunk	8	pieces		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.